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SUGGESTED READING LIST

This list is not intended to be exhaustive but will provide a good grounding in the main subject areas.  

  1. Malting Technology.  European Brewery Convention Manual of Good Practice.  ISBN 3-418-00753-8
  2. Malting and Brewing Science: D.E. Briggs, J.S. Hough, R. Stevens , T.W. Young – Volume 1- Malt and Sweet Wort: Malt and Sweet Wort (2nd edn. 1981)
  3. Malting and Brewing Science: D.E. Briggs, J.S. Hough, R. Stevens , T.W. Young – Volume 2- Hopped Wort and Beer (2nd edn. 1982)
  4. The Biotechnology of Malting and Brewing (Cambridge Studies in Biotechnology), J.S. Hough (1991)
  5. Scientific principles of malting and brewing: C.W. Bamforth (2006) American Society of Brewing Chemists
  6. Brewing – New Technologies: C.W. Bamforth (ed), 2006, Woodhead Publishing
  7. Malts and Malting: D.E. Briggs (1998), Blackie Academic Publishing
  8. MAGB HACCP Guide
  9. Food Safety and Hygiene
  10. Brewing Science and Technology (Series 2, volume 4)-Engineering (including distillation). IOB publication
  11. Cereal Science and Technology. Edited by G H Palmer. ISBN 0-08-035064-X, Aberdeen University Press.
  12. Pauls Malt Brewing Room Book 2001-2003.  Available to MD candidates on request from the MAGB.
THe AHDB website has several relevant documents which can be accessed by putting ‘malting barley’ into the search.
Several MAGB Member Companies have training videos on their websites that you may also find useful. Here ytou will find a list of MAGB Member Companies.